Tabouli (Tabbouleh) is a classic Mediterranean salad made with very finely chopped vegetables, fresh parsley, bulgur wheat, olive oil, and lime juice. This refreshing salad is known for its bright flavors and fresh herbs.
Although bulgur wheat is included, it should not dominate the dish. In traditional tabouli, the main ingredient is parsley, with the bulgur added lightly to complement the salad.
- 1/2 cup extra fine bulgur wheat
- 4 firm Roma tomatoes, very finely chopped
- 1 English cucumber, very finely chopped
- 2 bunches parsley, stems partially removed, washed and well-dried, very finely chopped
- 12–15 fresh mint leaves, stems removed, washed and finely chopped
- 4 green onions, white and green parts, very finely chopped
- Salt to taste
- 3–4 tbsp lime juice (or lemon juice)
- 3–4 tbsp extra virgin olive oil
- Romaine lettuce leaves for serving (optional)
- Wash the bulgur wheat and soak it in water for 5–7 minutes. Drain very well and squeeze by hand to remove excess water. Set aside.
- Very finely chop the tomatoes, cucumber, parsley, mint, and green onions. Place the tomatoes in a colander to drain excess juice.
- In a mixing bowl, combine the chopped vegetables, herbs, and green onions. Add the bulgur and season with salt. Mix gently.
- Add the lime juice and olive oil, then mix again until well combined.
- For best flavor, cover and refrigerate for about 30 minutes before serving.
- Transfer to a serving dish and serve with pita bread or romaine lettuce leaves, which can be used as wraps for the tabouli.
Tabouli pairs well with other Mediterranean appetizers such as hummus, baba ganoush, or roasted red pepper hummus.